Tasty Tuesday: Santa Fe Chicken

This is a recipe that I have modified from my Better Homes and Gardens Cookbook. The first time I made it was before Mr. Z was born. I made a double batch, and put half in the freezer for the postpartum period.

Then a few months ago, I decided to make it again. Wonderful Man, told me that this was something to add to the regular rotation.

It is a easy, one pot meal, especially, if you have a deep ovenproof skillet.

It is also a meal you can customize to your tastes.

Vegan? Just skip the chicken

No need to be gluten free? You can use all purpose flour instead of brown rice flour.

Want it spicy? Add some cayenne pepper.

Santa Fe Chicken

Recipe modified from Better Homes and Gardens

Printable Version

Chicken:

1-2 Chicken Breast, boneless and skinless, cut into chunks

¼ cup Brown Rice Flour

1 ½ tsp Chili Powder

½ tsp Black Pepper

Rice:

½ cup chopped Onion

½ cup chopped Green Bell Pepper

1 ½ cup cooked black beans (or 1 14.5 oz can black beans)

1 14.5 oz can diced tomatoes, undrained

1 cup Tomato Juice

1 can Corn, drained (or 1 cup frozen Corn)

⅔ cup Long Grain White Rice

½ tsp Chili powder

½ tsp Cumin

2 cloves Garlic, minced

In a medium bowl combine the rice flour, chili powder, and pepper. Add the chicken chunks and stir to coat.

In a nonstick deep oven proof skillet, brown the chicken, about 5 minutes per side over medium high. Remove from pan, place on a plate and cover with a foil tent to keep warm. Wipe out the skillet.

Return the skillet to medium, and saute the onion and bell pepper until transparent and very tender. Add the beans, diced tomatoes, tomato juice, corn, rice, chili powder, cumin, and garlic. Bring to a boil. Remove from heat, and add the browned chicken on top. Cover and bake at 375F for 45 to 50 minutes until chicken is fully cooked, and the rice is done.

Serves: 4-6

Before Baking

After baking

This is a great dish to double and save half for a night you don't want to cook.

To freeze, just get ready to bake, and freeze instead. I like to put it in a foil pan, that way, I am not having a pan tied up in the freezer, and I can just toss the pan. Quick, simple, and fast!

This is our meal ready for the freezer.

Covered in foil, and then directions written on a ziploc.

I like to write the directions on the meal before freezing, either on the foil or the ziploc, or on a card.

Hope you can enjoy this meal, as much a Wonderful Man does.